Add the olive oil to a pan and heat to medium. Add your onion and saute 3-5 minutes or until it is nice and translucent. Add your chicken, sun-dried tomatoes and a sprinkle of black pepper.

Cook for four or five minutes a side. There should be some color, but not too much.

Add your peppers and the White Honey Ginger Balsamic. Start with a few tablespoons and work your way up to more. This depends on how much sauce you want at the end. Cover and cook for an additional five minutes.